Recipe: Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

3 cups all-purpose flour
2 cups sugar
1/4 cup poppy seed
1 cup butter (sweet, unsalted) softened
1 cup buttermilk
4 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
4 tsp grated lemon peel
1/2 tsp vanilla

Glaze:
1 cup powdered sugar
1-2 tbsp lemon juice

Heat oven to 325 degrees. In large mixer bowl, combine all cake ingredients. Beat at low speed, scraping bowl often until all ingredients are moistened. Beat at high speed, scraping bowl often until smooth (1-2 minutes). Pour into greased and floured 12-cup bundt pan or 10-inch tube pan. Bake for 55-65 minutes or until wooden pick inserted into center comes out clean. Cool 10 minutes. Remove from pan. Cool completely. In small bowl, stir together powdered sugar and lemon juicee until smooth. Drizzle over cake.